Cooking range



J. L. BREESE Dec. 10, 1940.

COOKING RANGE Filed Nov. 1, 1938 Patented Dec. 10, 1940 UNITED STATES COOKING RANGE James L. Breese, Santa Fe, N. Memyassignor to Oil Devices, Santa Fe, N. Mex., a limited partnership of Illinois Application November 1, 1938, Serial No. 238,153

10 Claims.

The invention relates to a cooking range of the type having an upper cooking surface or plate and a lower oven space, and which utilizes a fuel oil burner as a source of heat.

One of the primary objects of the invention is to provide an improved range of the above type which utilizes the heat from a single burner with maximum efflciency.

Still another object of the invention is to pro- 10 vide a range of the above character which has a plurality of isolated cooking chambers in the oven space whereby the cooking fumes from one will not permeate the other and thus impart objectionable tastes to the food therein.

More specifically it is an object of the invention to provide a range having a system of nonrevertible flue gas passages which conduct the hot flue gases to the vicinity of the cooking surface or plate, and which by-pass the gases through 20 the oven space and into proximity with the walls of the cooking chambers, means also being provided for so by-passing the gases at the will of the user in accordance with the intention to cook on the top plate or in the cooking chambers, and

25 in accordance with the temperature desired at the cooking plate or cooking chambers.

A still further object of the invention is to provide a. range construction whereby the cooking chambers are heated not only by the proximity 30 of the hot flue gases with the chamber walls, but also by heat conduction through conducting means extending from the vicinity of the burner flame to the metal parts of the cooking chambers.

A further object of the invention is to provide novel means for by-passing the hot flue gases through the desired system of passages and further for nullifying the normal effect of the flue draft.

More specifically there is provided herein a manually actuated baflle which controls the passage of hot gases to either the top plate or the oven spaces, with which baffle a coacting valve 45 may be associated to simultaneously nullify the efiect of the draft which tends to deflect the gases contrary to the control provided by the baflle.

Still another object of the invention is to provide an eiflcient range construction which has a plurality of oven spaces separated from one another to prevent the mixing of food vapors, odors and tastes.

Other objects and advantages will become apparent from the following description and ac- 5 companying drawing, in which:

Fig. 1 represents a vertical cross section of the range;

Fig. 2 represents a cross section of the range, part of which is taken on the line 2-2 of Fig. l; and I 5 Fig. 3 represents a vertical cross section of the range showing a modified form of control device.

It will be understood that the embodiment disclosed herein, while preferred, may be changed or modified without departing from the spirit or scope of the invention set out in the claims.

The range housing may include an outer wall In and an inner wall ll between which suitable insulating material l2 may be packed. The top of the range constitutes a cooking plate or surface I3, while a suitable metal plate I forms the bottom thereof. If desired this bottom plate l4 may constitute the innerwall of an insulating pack as do the parts ll of the side walls. A suitable base for the range may be provided by extending the walls l0 downwardly below the walls I l as shown in Figs. 1 and 3.

The space within the walls is divided by a partition l5 into two parts, one being adapted to house the heating unit and its appurtenances, while the other constitutes the oven space, the heating unit shown including an upstanding cylindrical enclosure 11 formed herein from sheet metal and having at its lower end a burner including a. flre pot I8 which receives fuel oil through a conduit l9 and air through a passage 20.

A gas space or passage 2| having the plate [3 as its top wall and a metal plate 2 la, which constitutes the top of the oven space, as its bottom wall, extends'entirely beneath the cooking plate 13 and is adapted to receive the hot gases produced by the burner l8 which pass through the member ll. These gases, after passing through the space 2| and thus heating the cooking plate, 40 discharge into a flue22 located at the remote side of the space. It will be understood that considerable draft is created by the presence of the cold air inlet 20 and the hot gas outlet 22.

The oven space above referred to is divided 5 herein into a pair of cooking or roasting chambers by a transverse flue gas passage or space 23, the lower wall of the upper chamber forming the upper wall of the space 23 and the upper wall of the lower chamber forming the lower wall thereof. The partition l5 forms one of the side walls of each of the chambers, the lower of which extends entirely across the oven space to the wall ll, while the upper chamber has a wall 24 removed from the wall II to provide a passage 23a which has its lower end connecting with the passage 23 and its upper end connecting with the space 2| near the flue 22.

The partition I5 is apertured at a point in alignment with the space 23 and the member I! is likewise apertured in alignment with said space, these apertures being connected by a flanged tubular element 23b. This latter element not only serves as a passage for hot gases from withinthe element I! to the passages 23 and 23a, but also, being in contact with both the lower wall of the upper chamber and the upper wall of the lower chamber and with the element I'I, serves as a conductor of heat, thus materially increasing the temperature attained bythe walls of the cooking chambers. The flange portions of the element 23b are suitably attached to the wall of the element l1 and the partition l5 respectively, to provide an efficient heat conducting junction. In the present instance welding is utilized; however, other methods may be availed of.

In cooking ranges it has been found that relatively small variations in temperature greatly affect the degree of efficiency of the cooking operations. Furthermore, it has been found in ranges of the above character that variations in the passage of the hot flue gases through the range greatly affect the temperature attained by the various cooking portions thereof.

With the system of flue gas passages above described it will be understood that, because of the draft created, some of the hot gases will pass to the space 2| through the element while the remainder will be drawn through the element 23b, passages 23 and 23a and out of the flue. Under these circumstances the plate l3 and the cooking chambers will each be heated by the heat transfer involving only a portionmf the gases produced by the burner. The maximum temperature thus attained by each will therefore be limited by the B. t. u. transfer from this limited quantity of the flue gases passing thereby.

Consequently, in order that, at the will of the operator, an increased amount of the flue gases produced by the burner may be directed to heat either the plate |3 or the cooking chambers, there is provided herein means for controlling the passage of the gases through the system of passages or spaces shown.

In Fig. 1, this means includes a baflie element ,23 pivotally mounted in the cylinder I1 upon a pivot bar 26 which extends through the walls of the cylinder and forwardly through the front wall and through a panel 21 serving as the forward face of the range. The forward end of the rod 26 is provided with a handle 28 having a pointer 28a. Preferably the forward face of the panel 27 is provided with ridges 29 in the path through which the pointer 28a travels as the handle is turned to operate the baiiie. Thus the handle,

rod and baflie are held in a given position between adjacent ridges by engagement of the pointer therebetween, and furthermore, since the handle is in a position parallel to the bailie, the position of the latter is clearly indicated.

In operation, if the operator desires to cook in the oven space, the handle 28 may be operated to move the baffle into the position shown in full lines in Fig. 1. When in this position, the baflle deflects the hot fuel gases from the cylinder H whereupon they pass through the element 23b, passages 23 and 23a, to heat the cooking chamhere as they pass thereby. It is to be noted that the top chamber, which is suitable as an initial cooking or searing oven, is efficiently heated to a maximum temperature by a system of nonrevertible flues which nevertheless pass around the lower wall and side wall thereof. This provision of non-revertible flues results in a clean, non-carbon forming system. This upper chamber is additionally heated by the proximity of the wall of cylinder I! to the partition I! and by the flue gases which pass across the top thereof through the space 2|. Consequently this chamber is heated on four walls because of the proximity of the element I! to the wall IS, the conduction of heat through element 23b, and the passage of gases through the passages therearound.

If desired, the modification shown in Fig. 3 may be used. In this form the control bafiie 25a is pivotally mounted at 25b and is otherwise controlled similarly to the form shown in Figs. 1 and 2. This latter form of bailie closes passage 23 when it opens the passage through cylinder I1 and opens the latter when the passage 23 is closed to the flow of hot gases.

Ranges of the above character have been found to be operated more cheaply if the parts thereof are maintained at an elevated temperature, particularly as to the top plate, and for this reason the baffle 25 is cut away segmentally as shown at 30 in Fig. 2 or the baille 25a is shorter than the diameter of the cylinder II. It will be understood that even when closed the baflle will then permit the passage of a minor portion of the gases into the space 2| to maintain the plate II at an elevated temperature.

Should the operator then desire to use only the cooking plate, the handle 28 may be turned to move the baffle into the open position as shown in dotted lines in Fig. 1. Under these circumstances the gases pass upwardly to the passage 2|, whereupon the temperature of the plate is increased.

By movement of the baffle into various intermediate positions, the temperature of the cooking chambers and the plate l3 may likewise be varied.

As previously stated, there is a draft of considerable magnitude between the air inlet 20 and the flue outlet 22 and it follows that even when the baffle is open there may, under certain conditions, be sufficient draft to divert a large portion of the gases into passages 23 and 23a whereby control of temperature by operation of the baflle is lost. Means is provided herein, in the form shown in Figs. 1 and 2, for coacting with the baiile to positively affect the opening to the passage 23 as the baffle is opened, this means comprising a valve 3| which is connected by a link 32 with the lower surface of the batlie. The valve 3| is pivotally secured along its upper edge by a pivot rod which extends through the walls of the member 23b and is movable from a closed to open position. In its closed position, as shown in dotted lines in Fig. 1, the valve shuts off the spaces or passages 23 and 23a from the rest of the system and nullifies the effect of the draft through these passages, while in its open position full effect of the draft through passages 23 and 23a is utilized. By the link connection it will be understood that when the baffle is opened the valve is drawn to closed position. When, however, the bafile is closed with the intention of bypassing the gases through the-oven space, then the valve is pushed open and does not obstruct the flow thereof.

From the foregoing it will be seen that there has been provided a range which is relatively cheap to manufacture and operate due to the use of a single burner, which is highly eflicient, and

which has maximum flexibility of temperature control due to the by-passing of the flue gases in a novel manner.

Having'thus describec my invention, which I claim as new and desire to secure by United States Letters Patent is:

1. In a range-of the character described, a top cooking plate and an oven space, a single fuel oil burning unit, a gas passage extending upwardly of said unit, a port in the wall of said passage intermediate the ends thereof, a gas passage extending immediately beneath said cooking plate and communicating with said upstanding passage to receive flue gases therefrom, a flue discharge in said passage, a gas passage through said oven space, said passage having an inlet communicating with the port in said upstanding passage, being adapted to receive hot flue gases therefrom and having an outlet communicating with said discharge flue, means positioned in said upstanding passage adjacent said port for deflecting flue gases from said upstanding passage through said port and for obstructing the flow of flue gases to said top passage when so deflecting the same, said means being movable from a deflecting position to a non-deflecting position to permit the free flow of gases through said upstanding passage.

2. In a range of the character described, a top cooking plate and an oven space, a single fuel oil burning unit, a gas passage extending upwardly of said unit, a port in the wall of said passage intermediate the ends thereof, a gas passage extending immediately beneath said cooking plate and communicating with said upstanding passage to receive flue gases therefrom, a-flue discharge in said passage, a gas passage through said oven space, said passage having aninlet communicating with the port in said upstanding passage, being adapted to receive hot flue gases therefrom and having an outlet communicating with said discharge flue, means positioned in said upstanding passage adjacent said port for deflecting flue gases from said upstanding passage through said port and for obstructing the flow of flue gases to said top passage when so deflecting the same, said means being movable from a deflecting position to a non-deflecting position to permit the free flow of gases through said upstanding passage, said means being adapted to close said port when said passage is open.

3. In a cooking range of the class described, a single fuel oil burning unit, a top cooking plate and an oven space, a flue gas passage extending in proximity to said top cooking plate, a flue gas passage extending into and through said oven space, a flue discharge associated with said passages, a flue gas passage associatedwith said burner unit to conduct the hot gases therefrom to the top passage, said passage associated with the burner having an outlet in the wall thereof for providing communication with the inlet of the passage in said oven space and having a pivotally mounted baflie located above said outlet, said baffle being movable from an open position to a closed position to obstruct the free flow of flue gases to said top passage and to deflect said gases through said outlet, a valve in said outlet, said valve being operatively connected with said baffle to close said outlet when the baflie is moved to its open position and to open when the baflie is moved to its closed, gas obstructing position.

4. In a cooking range, an oven space, cooking chambers in said oven space, said chambers being sealed from one another and having their adjacent surfaces formed from heat conducting material and spaced to afford a flue gas passage therebetween, a burner chamber adjacent said oven space, a single fuel oil burning unit in the burner chamber, a tubular element associated with said burner for conducting hot flue gases upwardly therefrom, said element being formed from heat conducting material, being removed from the adjacent walls of said chambers and having an outlet port formed therein in alignment with the passage between said cooking chambers, means between said port and the inlet of the passage between the cooking chambers for providing a duct for the gases from said port to' said passage, said means being formed from heat conducting material and having heat conducting junctions with the tubular element in the vicinity of the port and with the adjacent ends of the upper and lower portions of the lower and upper cooking'chambers respectively.

5. In a cooking range having a top cooking surface and an oven space, a single fuel oil burning unit, a flue gas passage extending immediately above the cooking plate and a passage extending through said oven space to partially define separated cooking chambers therein, a discharge flue associated with said passages, a flue gas passage associated with said burner unit, said passage being adapted to conduct gases from the burner to said passage below the cooking plate, an outlet in the burner flue gas passage, said outlet communicating with the passage in said oven space, manually operable means mounted externally on the range, means operatively associated with said manually operable means for movement into and out of the path of the flue gas in the burner passage to deflect the same from its normal upward path to the passage in the oven space through said outlet at the will of the operator.

6. In a cooking range having a top cooking surface and an oven-space, a single fuel oil burning unit, a flue gas passage extending immediately above the cooking plate and a passage extending through said oven space to partially define separated cooking chambers therein, a discharge flue associated with said passage, a flue gas passage associated with said burner unit, said passage being adapted to conduct gases from the burner to said passage below the cooking plate, an outlet in the burner flue gas passage, said outlet communicating with the passage in said oven space, manually operable means mounted externally on the range, means operatively associated with said manually operable means for movement into and out of the path of the flue gas in the burner passage to deflect the same from its normal upward path to the passage in the oven space through said outlet at the will of the operator, and means for opening said outlet when the gases are deflected from their upward path and for closing said outlet when the flue gases move through their normal upward path to the passage below said cooking plate.

'7. In a cooking range, a top cooking plate and a flue gas passage below said plate, an oven space and a flue gas passage therethrough, a flue dis-. charge associated with said passage, 2. single fuel oil burning unit, an upstanding tubular gas conducting element associated with said unit, said element being adapted to discharge into the passage beneath said cooking plate and having an outlet intermediate the ends thereof for providing communication between said element and the passage in the oven space, a baflle in said element above said outlet, said baflie being pivotally mounted for movement from a substantially vertical position to permit the free flow of gas upwardly to a position across the element for obstructing the flow of gas upwardly and for deflecting the same through the outlet, said bafile being formed to afford a restricted passage for the upward flow of gas when it is closed.

8. In a cooking range, a top cooking plate and a flue gas passage below said plate, an oven space and a flue gas passage therethrough, a flue discharge associated with said passage, a singlefuel oil burning unit, an upstanding tubular gas conducting element associated with said unit, said element being adapted to discharge into the passage beneath said cooking plate and having an outlet intermediate the ends thereof for providing communication between said element and the passage in the oven space, a baffle in said element above said outlet, said baflle being pivotally mounted for movement from a substantially vertical position to permit the free flow of gas upwardly to a position across the element for obstructing the flow of gas upwardly and for deflecting the same through the outlet, a valve in said-outlet, said valve having a link connection with said bafile whereby it is moved from an open position toward a closed position as the baffle is moved from a closed position toward a vertical position.

9. In a cooking range of the type adapted to be heated by the gases emanating from a fuel oil burner and having an upper cooking surface or plate and an adjacent oven space and burner chamber beneath said plate, in combination, a single burner unit in said burner chamber, a gas passage upstanding of said burner unit to conduct hot flue gases upwardly therefrom, a transverse gas passage extending beneath said cooking plate, said last named passage receiving the upper, outlet end of the upstanding passage, 9. flue discharge in said transverse passage at a point remote from the outlet of said upstanding passage, a gas passage extending transversely of the oven space to divide the same into-a plurality of separated cooking chambers, said transverse passage having its inlet communicating with said upstanding passage above the burner and extending generally upwardly from its transverse plane to discharge into said first transverse passage in the vicinity of the flue discharge.

10. In a range of the character described, a top cooking plate, an oven space, a top flue gas passage extending immediately beneath said cooking plate, a non-,revertible gas passage extending through said oven space, said passages communicating with a flue discharge at their outlet ends, a fuel oil burning unit, a flue gas passage extending upwardly of said unit, said passage discharging into said top passage and having an intermediate gas outlet communicating with the gas passage in said oven space, gas flow control means mounted in said upwardly extending passage adjacent said intermediate gas outlet, said means being movable from a position transversely of said upstanding passage toward a position longitudinal thereof to deflect flue gases into said intermediate gas inlet and to shut off said inlet and admit the flow of gases through said upstanding passage as it moves toward the position longitudinally in said upstanding passage.

JAMES L. BREESE. 

